Pan bagna with baba ghanoush and feta. Photo / Babiche Martens
Pan bagna with baba ghanoush and feta. Photo / Babiche Martens
KEY POINTS:
Serves 4/6
Baba ghanoush 2 eggplants
2 small garlic cloves or 1 large
1 tsp salt
Juice of two lemons
½ cup Greek yoghurt
1 Tbs tahini
Salt and freshly ground black pepper
2 large capsicums
olive oil
1 large loaf of crusty bread
Tomatoes
Basil
Feta
1 To make the baba ghanoush, preheat the oven to 200Cthen prick the eggplants all over. Sit them over a naked flame and char, turning for 5 minutes. Transfer to the oven and roast for 15 minutes then transfer to a sealed container to cool.
2 When the eggplants are cool, gently peel away the skin with a small sharp knife then put the flesh in a colander to drain. Crush the garlic with a teaspoon of salt. Mash the eggplant with a fork and add the garlic, lemon, yoghurt and tahini, season then combine.
3 Slice the peppers and remove the seeds. Heat a frypan, add a tablespoon of olive oil and cook the peppers for 5 minutes or until soft.
4 Slice the top off the bread and remove the centre. Brush the inside with olive oil. Slice the tomatoes and layer with the basil, baba ghanoush, feta and capsicums, seasoning as you go, then replace the lid. Wrap tightly in glad wrap and place a weight on top. Refrigerate until needed then carefully slice.
